Roz McIntosh's matcha spin on a typically unhealthy favourite. Both grain and refined sugar free!
Makes: 6
Time: About 60 minutes
Ingredients
Lemon Curd:
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3 eggs
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80 g honey
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zest of 2 lemons, finely grated
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55 g coconut oil
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juice of 2 lemons
Matcha Sponge:
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150 g butter or (120 g coconut oil)
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3/4 cup coconut sugar
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1 1/2 teaspoon vanilla extract
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4 eggs, at room temperature
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100 g coconut flour
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2 teaspoons baking powder
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1 tablespoon pure Matcha Powder
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1/3 cup milk of choice
Method
Lemon Curd:
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Put all the ingredients into a small saucepan and whisk gently over a low heat until thick.
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This can take 10 - 15 minutes.
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Transfer the mixture to a clean jar.
Matcha Sponge:
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Preheat the oven to 180ºC. Lightly grease and line the base and sides of a square cake tin 20 X 30 cm.
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In a large mixing bowl beat together using an electric mixer (or lots of elbow grease) the butter, sugar and vanilla until pale thick and fluffy.
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Beat the eggs in, one at a time, beating well after each addition.
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In another bowl sift together the flour, baking powder and matcha powder.
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Add the dry ingredients to the wet along with the milk and fold together using spoon until well combined.
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The mixture will be quite thick.
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Spoon into prepared tin and smooth out the top.
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Bake for about 30 - 40 minutes until a skewer comes out clean and the cake springs back when pressed.
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Leave to cool completely before turning out.
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Cut the sponge into 12 equal squares.
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Sandwich together with lemon curd and top with coconut yogurt and another dollop of lemon curd.
Enjoy!